Cuban Empanadas

In my house, Cuban picadillo isn't just dinner — it's a weeknight ritual. That savory, sofrito-packed beef hits the table on repeat, and honestly, I never get tired of it. But my favorite part isn't even the first round. It's what happens the next day, when leftover picadillo gets a second life stuffed inside golden, flaky empanadas. There's something magic about turning last night's dinner into today's handheld treat — crispy on the outside, savory and rich on the inside, and gone in about three bites. My family goes wild for these, whether they're showing up as a party appetizer or getting sneaked straight off the cooling rack as an after-school snack. If you've got leftover picadillo sitting in your fridge right now, consider this your sign to turn it into something even better.

Why people love these Cuban picadillo empanadas

1. Savory depth: the beef, olives, and sofrito build a rich, savory flavor without leaning sweet
2. Portable comfort food: handheld, flaky, and easy to grab on the go, perfect for parties, lunchboxes, or quick bites
3. Nostalgic and cultural connection: tied to family recipes and childhood memories, especially within the Cuban diaspora
4. Texture appeal: the crispy/flaky exterior against the tender, juicy filling is deeply satisfying
5. Versatility: works as an appetizer, snack, or main dish, and reheats well

Key ingredients needed for these beef empanadas

For the full list of ingredients and quantities, scroll down to the recipe card

• Ground beef- the savory base of the picadillo filling
• Sofrito (onion, garlic, and bell pepper)- builds the aromatic flavor foundation
• Empanada dough (discos)- the flaky wrapper that holds it all together

Start by making your empanada dough

• In a large bowl, place all-purpose flour and add lard melted and warm.
• Gradually add salted water.
Start mixing from the center outward, incorporating flour from the edges. When you can't mix any more, transfer the shaggy dough to a work surface.
• Knead by hand for about 4 minutes until a smooth, uniform dough forms. It should not be sticky. Don't overwork it.
• Cover the dough with a clean towel and let it rest at room temperature for at least 30 minutes. This resting time helps relax the gluten and makes the dough easier to roll out.
• Roll the dough out until its ½ centimeter thick and use a 6 inch round cutter to cut out discs.

Preparing the Cuban beef hand pies

• First you make your picadillo using this recipe.
• Place the cooked room temperature picadillo in a fine mesh strainer to train out any excess liquid. This helps avoid soggy empanadas.
• Add 2-3 tablespoons of the beef filling one one half of the dough disc, leaving about ½ an inch edge in order to seal the empanadas.

• Lightly brush the edges of the disc with water. Fold the top half of the circle over the filling then seal with a fork. Repeat with the rest of the dough or you can refrigerate the rest for another time

• In a large dutch oven, heat 2 cup oil to 350°F. Fry the empanadas for 4 minutes until crispy and golden brown on all sides. Drain on paper towel-lined plates. Serve immediately.

Variations and substitutions for fried beef handpies

Protein swaps

• Ground turkey or chicken – lighter option, same seasoning profile works well
• Shredded beef (ropa vieja style) – swap ground beef for shredded flank or chuck for a different texture
• Picadillo de pavo – ground turkey with the same sofrito base, popular lighter alternative
• Vegetarian – lentils, black beans, or a beef-style plant protein crumble in place of the meat

Flavor variations

• Add potatoes – small diced, par-cooked potatoes bulk up the filling and add texture (common in many Latin picadillos)
• Add raisins – Adding raisins to your picadillo while traditional is a polarizing topic for some. I personally don't like them, but if you do add ¼ cup to your picadillo.
• Spice it up – a diced jalapeño or a pinch of cayenne for heat
• Cheese-stuffed – a small cube of cream cheese or shredded mozzarella melted into the center

Dough substitutions

• Store-bought discos (Goya is the classic choice) vs. homemade empanada dough
• Puff pastry – flakier, more indulgent texture if frying isn't the goal
• Baked instead of fried – brush with egg wash and bake at 400°F for a lighter version

Cooking method swaps

• Air fryer – 370°F for 8–10 minutes, flipping halfway, for a lower-oil version with similar crispiness
• Deep fry vs. pan fry – deep frying gives more even browning; pan frying with less oil works if you flip carefully

Storage instructions for fried beef empanadas

Frozen, uncooked empanadas:

• Assemble the empanadas but don't fry/bake them yet
• Place them in a single layer on a baking sheet lined with parchment or wax paper, making sure they don't touch
• Freeze for 1–2 hours until firm (this prevents sticking)
• Transfer to a freezer-safe bag or airtight container, separating layers with parchment if stacking
• Store in the freezer for up to 2–3 months
• Cook straight from frozen — no need to thaw. Just add a few extra minutes to your fry or bake time

Cooked empanadas:

• Room temperature: Fine for up to 2 hours, but not longer since the beef filling is perishable
• Refrigerator: Store in an airtight container for up to 3–4 days
• Freezer: Cool completely, then freeze in an airtight container or freezer bag for up to 2–3 months
• Reheating: Oven or air fryer at 350°F for 8–10 minutes works best to bring back the crispiness — microwaving will make them soggy

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Cuban Empanadas

deep fried Beef picadillo empanadas

Prep Time15 minutes mins

Cook Time8 minutes mins

Total Time23 minutes mins

Course: Appetizer

Servings: 10

Author: Cari

Ingredients

Empanada Dough

• ▢ ¾ cup warm water
• ▢ 1 teaspoon salt
• ▢ 4 cups all-purpose flour
• ▢ 6 tablespoons lard or unsalted butter

Picadillo Filling

• ▢ 2 cups Cuban Picadillo room temperature

Instructions

For the empanada dough

• In a small bowl stir 1 teaspoon salt in ¾ cup warm water until completely dissolved. Don't skip this step.
• In a large bowl, place 4 cups all-purpose flour and add 7 tablespoons lard or unsalted butter, melted and warm.
• Gradually add the warm salted water.
Start mixing from the center outward, incorporating flour from the edges. When you can't mix any more, transfer the shaggy dough to a clean counter.
• Knead by hand for about 4 minutes until a smooth, uniform dough forms. It should not be sticky.
• Cover the dough with a clean towel and let it rest at room temperature for at least 30 minutes.
• Roll the whole dough until ½ centimeter to 1 centimeter thick. Use a 6 inch round cutter to cut out discs.

Prepare the empanadas

• Place the cooked room temperature picadillo in a fine mesh strainer to train out any excess liquid. This helps avoid soggy empanadas.
• Add 3 tablespoons of the beef filling one one half of the dough disc, leaving about ½ an inch edge in order to seal the empanadas.
• Lightly brush the edges of the disc with water. Fold the top half of the circle over the filling then seal with a fork. Repeat with the rest of the dough or you can refrigerate the rest for another time.
• In a large dutch oven, heat 2 cup oil to 350ºF. Fry the empanadas for 4 minutes until crispy and golden brown on all sides. Drain on paper towel-lined plates. Serve immediately.

Nutrition

Serving: 1empanada

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